🧀 Instant Pot Mozzarella
Fresh, Stretchy, Flavorful Cheese in 30 Minutes
📌 In This Article
🧀 The Mozzarella Story
"Thought I would share my recent accomplishment, mozzarella cheese! Yes it is possible!" 🧀✨
Fresh mozzarella is one of life's simple pleasures – creamy, stretchy, and bursting with flavor. But making it at home? That's a whole new level of culinary magic. Thanks to the Instant Pot, homemade mozzarella is now achievable for any home cook .
This recipe from Tidbits by Marci has been tested and perfected over 25 attempts . The result? A warm, soft, flavorful mozzarella that will make you forget store-bought cheese forever .
💬 The magic of homemade: "It’s soft, FLAVORFUL, melty, and easy to make!"
💛 Why Make Your Own Mozzarella?
Fresh Flavor
Tastes better than store-bought – warm and creamy
No Preservatives
Pure ingredients – no additives or fillers
Cost-Effective
Save money making cheese at home
Fun Activity
Great project for kids and adults alike
💡 Pro tip: "My kids have joined me on many cheese stretching competitions. Hot mozzarella will stretch for days!"
📦 Ingredients – Makes 3 Mozzarella Balls
Essential Ingredients
- 🥛 1 gallon whole or 2% milk – must NOT be ultra-pasteurized
- 💧 ¾ cup water – divided
- 🧪 ¼ teaspoon lipase – optional, adds flavor
- 🧪 2 teaspoons citric acid
- 🧪 ¼ teaspoon single strength liquid animal rennet
- 🧂 1½ teaspoons kosher salt
Recommended Milk Brands
Brand of milk matters! Avoid ultra-pasteurized milk. Some recommended brands:
- Winder Farms – tested and recommended
- Mountain Dairy
- Smith's
- Meadow Gold
*Check the original recipe for a full list of milk brands that work.
💡 Pro tip: "If your curds are turning out delicate and more like cottage cheese after being heated, I would suspect it’s your milk."
📝 Step-by-Step Instructions
Step 1 – Prepare the Cultures
- To 3 small cups, add ¼ cup of cool water to each.
- In 1 cup: add lipase and stir (it won't dissolve completely).
- In 2nd cup: add citric acid and stir to combine.
- In 3rd cup: add animal rennet and stir to combine.
💡 Pro Tip
Have all your cups ready before you start – the process moves quickly once the milk is heating.
Step 2 – Heat the Milk
- Pour milk into the Instant Pot and clip a thermometer to the side.
- Press Yogurt and adjust until it says "Boil".
- Warm milk to 55°F.
Step 3 – Add Cultures
- When milk reaches 55°F, use a whisk and stir while pouring in the lipase mixture.
- Continue to whisk briskly while pouring in the citric acid mixture.
- Continue to heat milk until it reaches 88°F; press Cancel to turn off the Instant Pot.
Step 4 – Add Rennet
- Gently stir in the rennet mixture using a slow up-and-down motion with the whisk, about 30 seconds.
- Place a lid on the pot for 5-10 minutes, until there is a clear separation of the whey – a "clean break".
- The whey should be clear and yellow. If still milky, wait another 5 minutes.
💡 Pro tip: "The whey should be clear and yellow. If it is still whitish or milky looking, put the lid on and wait another 5 minutes."
Step 5 – Cut the Curds
- Using a long knife, spatula, or offset icing spatula, cut the curds by making 4-5 vertical cuts from top to bottom.
- Repeat on the other side to make a checkered pattern on the top.
Step 6 – Heat and Stir
- Press Yogurt, adjust to "Boil", and lightly stir the curds until temperature reaches 105°F.
- Cover the pot and let sit 1 minute.
Step 7 – Strain the Curds
- Using a slotted spoon, scoop large curds into a strainer (a Euro Cuisine yogurt strainer works great).
- Press lightly to remove some whey.
- Tear 3 pieces of plastic wrap and set them aside.
Step 8 – Microwave and Stretch
- Transfer curds to a microwave-safe bowl and microwave for 1 minute.
- Wear food-safe gloves – the cheese will be hot!
- Gently fold the cheese over and over, then drain the released whey.
- Microwave for another 35 seconds, fold, and drain.
- Microwave for another 35 seconds, drain excess whey, sprinkle with 1½ teaspoons salt, and continue to fold and knead until cheese becomes smooth, shiny, and stretches like taffy.
⚠️ Important: "Don't over knead your mozzarella. Over kneading will make your final product more dry."
Step 9 – Shape and Store
- Working quickly so the cheese doesn't cool, break cheese into 3 pieces.
- Create a tight, smooth ball shape with each.
- Wrap tightly in plastic wrap to maintain shape.
- You can eat it hot at this point (so good!) or chill it for later.
💡 Pro tip: "Fresh mozzarella tastes better warm or at room temperature. I suggest enjoying it while it’s fresh, then refrigerating the what's leftover."
💡 Pro Tips for Perfect Mozzarella
- 🥛 Use the right milk: Brand matters – check the recommended milk list above.
- 🧤 Use gloves: Mozzarella needs to be hot to stretch – food-safe gloves are essential.
- 🕒 Work quickly: Once the cheese is stretchy, shape it fast before it cools.
- 🧊 Don't over-knead: Over-kneading makes the cheese dry.
- 🧪 Lipase is optional: It adds flavor and softness, but you can skip it.
- ❄️ Freeze it: Mozzarella freezes well and actually melts better after freezing!
💡 Pro tip: "I have frozen the cheese successfully. In fact, I insist that it melts and oozes better after it has been frozen and thawed!"
🔧 Troubleshooting Guide
- 😟 Curds crumble after microwaving: The milk was ultra-pasteurized, or it got too hot. Check milk brand and microwave time.
- 😟 No stretch at all: The milk was likely ultra-pasteurized. Switch to a recommended brand.
- 😟 Cheese is dry: Over-kneaded. Next time, stop kneading as soon as it's shiny and smooth.
- 😟 No curd formation: The rennet may be old or inactive. Check the expiration date.
- 😟 Curds are too soft: Not enough time for the curd to set. Wait longer for a clean break.
- 😟 Cheese tastes bland: You may have forgotten the salt or lipase.
💡 Pro tip: "Finally after making it roughly 25 times, I have for you my favorite mozzarella of all time."
❓ Frequently Asked Questions
❓ Can I use raw milk?
Yes – raw milk actually results in even stringier, softer mozzarella.
❓ Can I make this without a microwave?
Yes – you can heat the curds in hot whey instead. Search "mozzarella without a microwave" for tutorials.
❓ Can I use vegetable rennet?
Yes – vegetable rennet works great and makes the cheese vegetarian.
❓ How long does fresh mozzarella last?
Store in the fridge for 1-2 weeks.
❓ Can I freeze mozzarella?
Yes – freeze for up to 3 months. It actually melts better after freezing!
❓ Can I use 2% milk?
Yes – 2% milk works and yields slightly less creamy cheese but still delicious.
❓ Can I make this in a 3-quart Instant Pot?
Yes – you can halve the recipe or use a 6-quart pot.
❓ Can I use Fairlife milk?
Fairlife is ultra-pasteurized and likely won't work.
❓ What is lipase?
Lipase is an enzyme that adds flavor and helps keep the cheese softer. It's optional.
❓ Can I use this for pizza?
Yes – fresh mozzarella is perfect for pizza, but it browns differently than store-bought.
📄 Printable Recipe Card
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║ INSTANT POT MOZZARELLA ║
║ Fresh, Stretchy, Flavorful Cheese in 30 Minutes ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 3 mozzarella balls (~1 lb) | TIME: 40 minutes
INGREDIENTS:
- 1 gallon whole or 2% milk (not ultra-pasteurized)
- ¾ cup water (divided)
- ¼ tsp lipase (optional)
- 2 tsp citric acid
- ¼ tsp single strength liquid animal rennet
- 1½ tsp kosher salt
INSTRUCTIONS:
1. Divide water into 3 cups. Add lipase to one, citric acid to second, rennet to third.
2. Pour milk into Instant Pot. Press Yogurt > Boil. Heat to 55°F.
3. Add lipase and citric acid, whisking briskly. Heat to 88°F.
4. Stir in rennet. Cover and let sit 5-10 min until clean break.
5. Cut curds into a checkered pattern.
6. Press Yogurt > Boil, heat to 105°F while stirring. Cover and rest 1 min.
7. Strain curds into a strainer.
8. Microwave curds 1 min, fold, drain. Microwave 35 sec, fold, drain.
Microwave 35 sec more, add salt, fold and knead until shiny and stretchy.
9. Shape into 3 balls and wrap tightly in plastic wrap.
STORAGE: 1-2 weeks refrigerated, 3 months frozen.
"Fresh, warm mozzarella is AMAZING in salads or soup!" 🧀✨
© CanningRebels — Instant Pot Mozzarella | Fresh, Stretchy, Flavorful Cheese
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